Garlic Butter Shrimp Sheet Pan Pasta
Fast & Fancy
Three Farm Daughters
Ahh, garlic butter. There’s almost nothing it can’t instantly transform into a deliciously life-changing dish. (We may be slightly exaggerating here, but can you blame us?)
Vibrant lemons, crushed garlic and zesty Italian seasoning unite in the oven as a luxurious butter sauce for this set-it-and-forget-it grilled shrimp pasta. Between you and me, you should probably make this quick and easy dinner tonight so you won’t be dreaming about eating it for days!
2 boxes Three Farm Daughters Penne
2 lbs Shrimp, peeled and deveined
1 ½ sticks Unsalted Butter, melted
6 large Garlic cloves, crushed
½ tsp Italian Seasoning
Pinch of Paprika
Zest and Juice of 1 Lemon
Extra Lemon slices, to serve
1 ½ tbs flat-leaf Parsley, chopped, plus extra sprigs to serve
Preheat oven to 400°F and bring a large pot of salted water to the boil. Grease a large non-stick baking sheet.
In a small bowl, combine melted butter, crushed garlic, Italian seasoning, paprika, and lemon zest and juice. Season with salt and pepper, and whisk to combine.
Arrange shrimp in a single layer on the baking sheet and drizzle over melted butter mixture, tossing gently to combine.
Bake shrimp for 8-10 minutes until they firm up, turn pink, and are cooked through.
Meanwhile, cook the penne pasta according to package directions, setting aside half a cup of cooking water before draining.
Remove cooked shrimp from the oven and toss through pasta immediately. Stir through a couple of spoons of reserved pasta cooking water, along with the chopped parsley.
Pile into a pretty serving dish, scatter with extra parsley sprigs and serve with lemon slices on the side.